Effects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnus

Basit Öğe Kaydı
dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authoridErten, Huseyin/0000-0003-1537-2416
dc.authoridCABAROGLU, TURGUT/0000-0003-1489-9929
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.authorwosidErten, Huseyin/G-7537-2018
dc.authorwosidCABAROGLU, TURGUT/G-6984-2018
dc.contributor.authorYilmaztekin, Murat
dc.contributor.authorCabaroglu, Turgut
dc.contributor.authorErten, Huseyin
dc.date.accessioned2024-08-04T20:37:43Z
dc.date.available2024-08-04T20:37:43Z
dc.date.issued2013
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIsoamyl acetate is a natural flavour ester, widely used as a source of banana flavour by the food industry. Williopsis saturnus var. saturnus is a yeast which can produce isoamyl acetate by esterification of amyl alcohols with acetyl coenzyme A via fermentation. The evaluation of this kind of production as an alternative way to obtain natural banana flavour could be possible, if the levels produced were high enough to make a commercial product. In this study, the effects of temperature (15 degrees C and 25 degrees C) and aeration (aerobic, semiaerobic, and anaerobic) on the production of isoamyl acetate by Williopsis saturnus var. saturnus from sugar beet molasses were examined. According to the results obtained, isoamyl acetate production rate and specific productivity were higher at 25 degrees C than at 15 degrees C and at semiaerobic condition than aerobic and anaerobic conditions. Williopsis saturnus var. saturnus showed a production rate of 0.703 mg L-1 h(-1) and a specific productivity of 0.0297 mg L-1 cell(-1) h(-1) isoamyl acetate with semiaerobic condition at 25 degrees C. The maximum amount of isoamyl acetate reached with these conditions was 118 mg/L.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey [TUBITAK-TOVAG-3393]; Academic Research Projects Unit of Cukurova University [ZF2004D34]en_US
dc.description.sponsorshipThis work was financially supported by the Scientific and Technological Research Council of Turkey (Project no. TUBITAK-TOVAG-3393) and the Academic Research Projects Unit of Cukurova University (Project no. ZF2004D34). The authors also thank Ozmaya Co. (Adana, Turkey) for sugar beet molasses.en_US
dc.identifier.doi10.1155/2013/870802
dc.identifier.issn2314-6133
dc.identifier.issn2314-6141
dc.identifier.pmid23862159en_US
dc.identifier.scopus2-s2.0-84880177418en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1155/2013/870802
dc.identifier.urihttps://hdl.handle.net/11616/96136
dc.identifier.volume2013en_US
dc.identifier.wosWOS:000321364500001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherHindawi Ltden_US
dc.relation.ispartofBiomed Research Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAlcohol Acetyltransferaseen_US
dc.subjectSaccharomyces-Cerevisiaeen_US
dc.subjectAroma Compoundsen_US
dc.subjectEster Formationen_US
dc.subjectBeet Molassesen_US
dc.subjectFlavorsen_US
dc.subjectGrapeen_US
dc.titleEffects of Fermentation Temperature and Aeration on Production of Natural Isoamyl Acetate by Williopsis saturnus var. saturnusen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu